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Greek Couscous Salad Incredible: 7 Reasons to Love It

Greek Couscous Salad Incredible
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Greek Couscous Salad: An Incredible Ultimate Recipe

Ingredients

Scale
  • 1 cup couscous
  • 1 ¼ cups vegetable broth or water
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper, diced (any color)
  • ½ red onion, finely chopped
  • ½ cup Kalamata olives, pitted and sliced
  • 1 cup feta cheese, crumbled
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh mint, chopped (optional)
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. In a medium saucepan, bring the vegetable broth or water to a boil. Add the couscous, stir, and remove from heat. Cover and let it sit for about 5 minutes or until the liquid is absorbed.
  2. Fluff the couscous with a fork to separate the grains. Allow it to cool slightly.
  3. While the couscous is cooling, chop the cherry tomatoes, cucumber, bell pepper, and red onion. Place them in a large mixing bowl.
  4. Stir in the Kalamata olives and crumbled feta cheese to the bowl with the vegetables.
  5. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until well combined.
  6. Add the fluffed couscous to the large mixing bowl with the vegetables and olives. Pour the dressing over the top and toss everything together gently.
  7. Fold in the chopped parsley and mint for an extra burst of flavor.
  8. Cover the salad and place it in the refrigerator for at least 30 minutes to allow the flavors to meld.
  9. Once chilled, give the salad a final toss and adjust seasoning if necessary before serving.

Notes

    Nutrition

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